Beer Night of the Dale/David Project continues with the Michelada. I have no idea where the Michelada comes from but it seems to be everywhere I look these days. (Including, quite tragically, in the beer case at your neighborhood grocery, in the form of Budweiser Chelada) Dale offers no historical background on the drink; there is no recipe or mention of it in the Joy of Mixology. Simon Difford refers to it simply as a "Mexican classic" in his book.

The Michelada starts in a beer glass with a squeeze of lime, a few dashes of Tabsco, soy sauce, and worcestershire sauce; with a twist of black pepper and an ounce of Maggi seasoning. Dale specifies that it is served over ice, though I see it often served without.

The Michelada is not one of my favorite beverages. But those bison sausage & potato enchiladas topped with bison chili and farmer's market cheese...